Thursday, January 28, 2010

Gingerbread Apple Upside-Down Cake

The other day I asked my friend what food should I wave in front of her in case she falls into a coma. You know, just regular lunch time conversation. Hey, come on, it can happen...look at soap operas!

She instructed me to wave little squares of Scharffen Berger chocolate in front of her.

Dear friends, please take note. Please present the following to me should I have a medical emergency (Treats listed in no particular order):

a. Fresh lemon tartletsb. Mochi (especially kinako and pink with white beans)c. Wasabi mashed potato salad from Delica in San Francisco (I also think the powerful smell of wasabi might help wake me too)d. Carnitas burritos. Hello, wouldn't you wake up for this?e. Pumpkin breadf. Kettle Corn (only made a Farmer's Market, not from the store. Dude, I'm in a coma and only want the best :)g. This Gingerbread Apple-Upside Cake

Nancy of The Dogs Eat the Crumbs mentioned this cake to me and she had me at Ginger. I'm all about the Ginger. And Apples. And Cakes without Frosting. And Cakes that are upside down.

I found that Smitten Kitchen adapted the recipe. She cut the molasses and added honey in the cake, and caramelized the sugar for the topping. I just cut the molasses some, but followed her technique for the topping. That change added a really nice caramel flavor to the apples.

After pouring the brown sugar/butter topping on the bottom of the pan, Fuji apples were placed on top.

This has a LOT of batter. The recipe calls for a 10" pan. I baked it in a 9 x 3 inch pan, and I think it would go way up to the top (if not overflow) a 9 x 2 inch pan. So, if you don't have the recommended 10" pan and use a 9 x 2, I wouldn't add all the batter (make a little mini cake to go along with this cake!)

I actually made it twice. The first time I put it into a 10" cast iron skillet, added all the batter and it way, way overflowed. Luckily I had some foil under the skillet!

Because I was using a 9" pan, I had to bake it a lot longer than the recipe...65 minutes.

This cake is delicious! It takes like fall on a plate. I loved the gingerbread cake so much I could just eat that without the apples...but that would be silly because the apples rock it too.

Note: This has a LOT of batter. The recipe calls for a 10" pan. I baked it in a 9 x 3 inch pan, and I think it would go way up to the top (and might overflow) a 9 x 2 inch pan. So, if you don't have the recommended 10" pan and use a 9 x 2, I wouldn't add all the batter (make a little mini cake to go along with this cake!)

Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan (I used a 9" x 3 cake pan). Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring until thick. I forgot to add the salt but Smitten Kitchen says to swirl it in. The New York Times recipe doesn't caramelize the sugar and butter in a pot; I really liked the nice caramel flavor. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel.

Make the batter: Using a mixer with paddle attachment, beat 1/2 cup (1 stick) butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

In a bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.

Pour the batter into the pan. New York Times says to bake for 45 to 50 minutes (in a 10" pan) or until a wooden tester inserted into the center of the cake comes out clean. (It took me 65 minutes in a 9 x 3" pan.) Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.

NY Times suggests serving warm or cool with very softly whipped cream. (I didn't top it with anything...and it was still delicious!!!)

I'm so glad that you tried this cake, and that you loved it too! If we were both in a medical emergency, I might have to fight you for this cake - your version sounds amazing. I'm about to try some new recipes for a gingerbread (plain) taste test, but what I really want to bake is THIS CAKE!

You found that Smitten Kitchen adapted the recipe. She cut the molasses and added honey in the cake, and caramelized the sugar for the topping. You just cut the molasses some, but followed her technique for the topping. That change added a really nice caramel flavor to the apples. Greatly admire your work.

I love gingerbread -- it has to be one of my favorite autumn/winter desserts. It's just so comforting to me. The apples sound like a wonderful addition to gingerbread, and it seems like the flavors would work really well together. I hope I can try out this recipe soon.

Ok, I've had this cake on my "to do" list ever since you posted it. However, as usual time slipped away from me and I just got around to it yesterday, and all I can say is OMG!!! It is truly one of the most delicious cakes ever! My nieces ate most of it, I think I'll have to make another this week! I used a springform pan and it worked really well and held all of the batter. Thanks for posting this, keep those recipes coming!